Corn Beef & Hash Recipe
Two eggs served with our house corned beef hash and hashbrowns or tater barrels.
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Ingredients
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Corned Beef Hash
Eggs
Hashbrowns or Tater Barrels
Method
Corned Beef Hash Preparation
- 1
Cook the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
- 2
Add Vegetables
Add the diced onion and red bell pepper to the skillet with the potatoes. Cook for an additional 5-7 minutes until the vegetables are softened.
- 3
Combine with Corned Beef
Stir in the diced corned beef and garlic powder. Cook for another 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly crispy.
Egg Preparation
- 4
Hashbrowns or Tater Barrels Preparation
- 5
Cook Hashbrowns/Tater Barrels
In a separate skillet, heat the remaining tablespoon of vegetable oil over medium-high heat. Add the frozen hashbrowns or tater barrels and cook according to package instructions, usually about 5-8 minutes, until golden brown and crispy.
Serving
- 6
Plate the Dish
On a plate, serve a generous portion of corned beef hash, topped with the fried eggs. Add crispy hashbrowns or tater barrels on the side.